After trying several zucchini slaw recipes, this version ended up my favorite. I love the flavor of the dressing. It comes across with a slightly nutty, earthy taste balanced by the saltiness of the soy sauce and with a bit of spice from the hot sauce–lots of layers of flavor to dress up the zucchini and carrots.
I actually used a mix of yellow squash and green zucchini because that is what our garden produced. However, I thought the rainbow of colors from the orange carrots, yellow squash, and green zucchini produced a very festive presentation. You can even add radishes for a touch of red color.
The dressing can be made a day or two ahead of time. I even saved the undressed and unused shredded veggies for more yummy slaw the following day, so perhaps even that can be prepared ahead of time.
Overall, very easy and very tasty recipe.
Zucchini & Carrot Slaw with Asian Dressing
- 2 tbsp. cider vinegar (I used white vinegar)
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 2 tsp. sugar
- 3 drops hot sauce (chile sauce, Srihacha, Tabasco…any will suffice)
- 1 large zucchini (8 oz.), shredded (can also use yellow squash)
- 4 carrots (8 oz.), shredded
- toasted sesame seeds for garnish
- Dressing: Combine vinegar, soy sauce, sesame oil, sugar, and hot sauce. Mix well.
- Shred zucchini and carrots with grater, either by hand or using food processor.
- Toss grated veggies with dressing.
- Sprinkle with sesame seeds for garnish.
SOURCE: adapted from cooks.com
Interested in more zucchini recipes? Check these out: